Thanksgiving Butternut Squash Soup

2 butternut squash, halved and seeded
1 medium onion
1 or 2 carrots
6 cups chicken stock
1 teaspoon fresh ginger, minced
2 tablespoons honey
salt and pepper
nutmeg
heavy cream

Roast the squash in a shallow pan with a bit of water in a 425 degree oven until tender (around 45 minutes depending on size).  Allow to cool, then scrap flesh from squash.

Meanwhile, saute onion and carrots in butter in large saucepan until soft.  Add squash, stock, ginger, honey, and salt and pepper.  Simmer on medium low for 30 minutes or more.  Use an immersion blender to carefully puree soup until smooth.  Add heavy cream as desired (a few tablespoons up to 1/2 cup).  Don't substitute milk or half and half, just use less cream or omit!

Grate some fresh nutmeg over the soup and serve.